THE FABULOUS THREE

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For four long years we had to deal with serious dog aggression issues between Buck and Chief. Serious as: if left alone Chief would get killed by Buck. Simple like that. It was a huge challenge to keep it all under control for such a long time, and for obvious reasons we were worried about bringing Bogey, an adult, strong-willed dalmatian to our home. After getting advice from our friend Cindy and also reading a lot of stuff online, we planned our strategy. Phil would pick up the dogs at the kennel, I would stay with Bogey in the house.  When he arrived, we would take first Oscar and Bogey for a walk together. I would be outside the house (neutral territory) with Bogey on a leash, Phil would bring Oscar with him, also on a leash.  We would go up and down the street, then release them in the backyard.  Let them be there for a while, then do the same with Buck (the problem child) and Bogey.  I cannot tell you how nervous and anxious I was. First thing that happened, Oscar and Bogey snapped at each other. Not too bad, but that was their first hello, and my world seemed to collapse a little. Phil did not let that bother him, decided it was a normal reaction and we should follow with our plans. Soon they started sniffing each other’s behinds, and apparently they liked what they sniffed. They hung out together in the backyard, no issues.

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Then, with my heart racing, we did the same with Buck, and there were two pretty serious snapping episodes from Buck, matched with a scary growl, but then he calmed down.  I was so anxious that I could not witness the release of the beasts in the backyard. I was sure it was going to end in a horrible dog fight. Well, I was wrong. They were totally fine!  Next step was to have the three together outside, and you can see for yourself how it went:

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Here’s the amazing turn of events: Buck behaves like a pot of honey, whereas the one causing a bit of trouble is Oscar, very jealous of me. He is always following Bogey and showing his displeasure for him being around.  He lies on Bogey’s bed the moment Bogey stands up and leaves his spot, grabs his toys and takes them away, just like a spoiled brat. Yeah, that’s our Oscar.  But he is not a fool and knows not to pick a fight with a dog who outweighs him by more than 40 pounds. So we turned a big page and life should slowly get back into a new routine.  Bogey has a lot of adjustment to go through. He was used to sleeping in a bed cuddling with his Mom, he was always inside staring at the window and furiously barking at passing cars and dogs…  Now he will be part of The Pack of the Fabulous Three.  I thank my friend Elaine for the term, by the way, although truth be told, her real term was “The Fabulous Five.”  Is she super nice or what?

😉

 

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ONE YEAR AGO: Turkey-Chorizo Burger with Green Chile Dressing

TWO YEARS AGO: Taco Salad

THREE YEARS AGO: Semolina Sourdough Boule 

FOUR YEARS AGO: Forgive me, for I have sinned

FIVE YEARS AGOCracked Wheat Sandwich Bread

SIX YEARS AGO:  Au Revoir, my Bewitching Kitchen

SEVEN YEARS AGO:  French Bread

BLOGGING HIATUS

I am taking a break from the blogosphere due to the unexpected death of my sister-in-law. We are in Portland, and will head home later this week in a long drive taking a new member to join our family. Meet Bogey, a 6-and-a-half year old Dalmatian, full of energy, and very sweet. We cross our fingers for a smooth adjustment to his new life. He’s been through a rough time.

Bogey

 

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RIO OLYMPICS 2016: A GOLD MEDAL MENU

Corcovado_statue01_2005-03-14By Klaus with K – CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1970179

Olympic games are going at full speed, these are two exciting weeks! So much to follow, we tend to stay up late trying to catch up with the events we enjoy the most: swimming, running, track and field, synchronized diving, gymnastics, volleyball, beach volleyball, soccer, and this time even golf  is keeping us glued to the TV screen… Three words for you: Simone Biles rocks. 

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In this post I share a full menu with Brazilian goodies published in previous years, but first I offer a new take on Shrimp Moqueca, adapted in honor of the games.

 

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SALLY’S GOLDEN SHRIMP MOQUECA
(from Bewitching Kitchen)

1 pound large shrimp, peeled and deveined
2 tablespoons coconut oil (or dendê oil, if available)
1 onion, diced
1 clove garlic, minced
1 Serrano pepper, minced
salt and pepper
roasted bell pepper, cut in large squares (preferably yellow)
2 cans (15 ounce) yellow tomatoes, drained, briefly processed in blender
a lot of cilantro (a lot)
about 1/2 cup coconut milk (full fat, please)
lemon juice to taste
hot sauce to taste

Squirt a little lemon juice all over the shrimp and reserve.

Heat the coconut oil in a large saute pan with a lid. Add the onions and cook until golden and fragrant. Add the Serrano pepper and roasted bell pepper, cook for a couple of minutes, stirring often.  Add the garlic, cook for about 30 seconds, seasoning lightly with salt and pepper. Now pour the processed yellow tomatoes, season with salt, pepper, a dash or two of the hot sauce of your choice. Cover the pan and let it all simmer for about 10 minutes in very low heat.

Add the shrimp, simmer until cooked, just for a few minutes, then add coconut milk and cilantro to the pan, stirring until warm. Adjust seasoning with salt, pepper, and more hot sauce to taste.  If you’d like, sprinkle fresh lemon juice right before serving. Perfect over white rice.

ENJOY!

to print the recipe, click here

If you don’t have canned yellow tomatoes, use red.  I like to process them to have a smoother sauce. Yellow bell peppers would reinforce the golden color of the dish, but our store did not have any this time.

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A BRAZILIAN MENU TO CELEBRATE THE OLYMPIC GAMES

Let’s get a trio of appetizers going, starting with Pão de Queijo (Brazilian Cheese Bread).  This is a very easy recipe using a blender and a few minutes of your time. If you’ve never had Pão de Queijo, don’t blink. Make them right now!  They were born gluten-free, which is an added bonus to many.

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For the recipe, click follow this link.

Another great, traditional option,  Pastéis (a bit like empanadas, but fried).

pasteis1

for the recipe, follow this link.

And perhaps my favorite, the one that gets the Golden Medal of Appetizers,
Mandioca Frita (Fried Yucca Root)

mandiocafrita1For the recipe, follow this link. 

To serve with the Golden Moqueca I recommend basic white rice and a nice helping of Brazilian Farofa, to help soak up the flavorful tomato-coconut sauce.

farofa

For the recipe, follow this link.

 

You definitely need the Brazilian national drink to get into the Olympic spirit!

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recipe for Caipirinhas can be found here.

Finally, for dessert, let’s share a triple round of goodies, starting with Brigadeiros,
because how could you not have brigadeiros during a Brazilian feast?

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For the recipe, click here

But it’s hard to beat the level of deliciousness of Cocada de Forno (Baked Coconut)

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to get the recipe for Cocada de Forno, jump here.

 

And perhaps my favorite of all, as Brazilian as Brazilian gets, Mangas Flambadas, served  comme il faut, with vanilla ice cream (but if you use Dulce de Leche it won’t hurt my feelings at all).

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For the recipe, click here.

Top the meal with what my Dad used to call um cafezinho esperto (a smart coffee), and dream with Gold, Silver, and Bronze medals around the neck of your favorite athletes.
Let’s keep in mind that medals are great but the effort each athlete puts into being there to compete, that’s what impresses me the most. Imagine the personal ordeals they go through to finally be part of the Olympic team.  Commitment, hard work, mental and physical struggles most of us could never face.

Quoting a great phrase from an advertisement for Under Armour: 

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Watch the video in full here. It is moving, truly mesmerizing.

Golden Shrimp Moqueca, from Bewitching Kitchen

ONE YEAR AGO: Tomato Tatin

TWO YEARS AGO: Headed to Colorado! 

THREE YEARS AGO: Farofa Brasileira

FOUR  YEARS AGO: Thai-Inspired Pork Tenderloin

FIVE YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

SIX YEARS AGO:  Summer’s Tomatoes

SEVEN YEARS AGO: Leaving on a jet plane… 

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POST-WORKOUT CHIA YOGURT BLISS

After blogging for more than seven years, every once in a while I wonder if I could be repeating myself?  Have I mentioned this before?  Have I said this in the past? Of course, a search in my own site could be helpful, but I prefer to go with the flow, if a thought crosses my mind and seems relevant enough, it becomes printed material.  So, if you’ve read before that I was probably the last person to join the Chia Seed Cheerleading Department, here I go with the encore. Truth is, the more I have it, the more I like it. They are gelatinous in nature, a bit slippery even, so if you have issues with some types of texture, they could be challenging for your taste bus. This texture thing bothered me at first, then a little less, and now I find chia seeds playful, fun, happy little beings. In this picture, you can see three variations of chia-yogurt concoctions that I like to have after working out.

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CHIA-YOGURT BOWL OF BLISS

Basic mixture:

1/2 cup yogurt (full-fat)

1 heaping tablespoon chia seeds

1/8 cup of coconut milk, almond milk, or cashew milk

Optional additions:

Sweetener (agave, honey, brown sugar, date syrup)

Matcha powder

Mix it all together and leave in the fridge at least one hour, but overnight is best.

When ready to enjoy it, add the toppings of your choice. My favorites are toasted shredded coconut, toasted slivered almonds with a bit of cinnamon, toasted walnuts, blueberries, raspberries, diced apricots. I also love a little sprinkle of cocoa nibs. Every time I make it a little different, every time I tell myself I should make this exact version again “because this one is a winner.”   What can I say? I am easily amused.

to print the basic “recipe” click here

Something about this mixture of yogurt with chia seeds is quite satisfying after working out. During the week, I exercise before lunch or dinner, but on Saturdays and Sundays I really look forward to these little chia bowls. I make sure to get my basic mixture ready in the fridge the night before.  I once tried using store-bought blended yogurt with fruit, but decided it was too sweet for my taste. Full disclosure: very soon I will experiment with a different type of yogurt, a strike of genius from Sue. Take a look at her post, and be ready to be amazed! I can hardly wait to give it a try, but if you do it let me know in the comments (and of course, let Sue know too!).

😉

Chia-Yogurt Post-Workout Breakfast, from Bewitching Kitchen
ONE YEAR AGO: Tomato Tatin

TWO YEARS AGO: Best Thing I Ever Made: Chocolate Chip Cookies

THREE YEARS AGO: Farofa Brasileira

FOUR YEARS AGO: Thai-Inspired Pork Tenderloin

FIVE YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

SIX YEARS AGO:  Summer’s Tomatoes

SEVEN YEARS AGO: Leaving on a jet plane… 

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STIR-FRIED CHICKEN AND CABBAGE WITH SPICY ALMOND SAUCE

This is by far my favorite type of lunch. A lot of protein in a flavorful, spicy preparation, with some veggies to make things more interesting. The inspiration came from this post by Lydia, hostess of The Perfect Pantry. I substituted ground chicken for beef, almonds for peanuts, but the basic idea was unchanged. Of course you can take this simple method in countless directions, adding green beans, sautéed corn kernels if you’d like a bit more carbs, sautéed spinach, chickpeas, use cashew butter, sprinkle toasted cashews at the end. I adore this type of recipe!

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STIR-FRIED CHICKEN AND CABBAGE IN SPICY ALMOND SAUCE
(modified from The Perfect Pantry)

3 Tbsp almond butter
3 Tbsp coconut aminos  (or soy sauce)
1 Tbsp agave nectar
1 tsp rice vinegar
1 tsp Sriracha sauce, or more to taste
1 tablespoon coconut oil
1 lb ground chicken
1 shallot, thinly sliced
12 oz shredded cabbage
1/4 cup slivered almonds, lightly toasted
salt and pepper to taste

In a glass measuring cup or small bowl, beat together the almond butter, coconut aminos, agave, rice vinegar and Sriracha until the mixture is smooth. If too thick, loosen it a bit with water.  In a large skillet or wok, heat the coconut oil (or another fat of your choice), then saute the shallots until translucent, add the ground chicken and cook until  golden. Season lightly with salt and pepper.

Pour in the almond butter mixture, and stir to combine with the meat.  Add the shredded cabbage and slivered almonds, and cook for 30 seconds or until the cabbage wilts slightly, but does not soften completely.

Serve with additional Sriracha sauce.

ENJOY!

to print the recipe, click here

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Comments: Stir-fries using ground meat are not  eye-candy, I admit it. But this concoction is so flavorful, I hope you’ll overcome its looks and give it a try. The picture above was from my third day in a row enjoying it for lunch with leftover roasted butternut squash. Instead of more Sriracha sauce I drizzled Gochujang all over it. Wonderful things happen when Sriracha meets Gochujang. Clearly, it’s a Batman and Robin thing.

Chicken Stir-fry with Spicy Almond Sauce, from Bewitching Kitchen

ONE YEAR AGO: Fifteen Years!

TWO YEARS AGO: Light Brioche Burger Buns

THREE YEARS AGO: Sourdough Blues

FOUR  YEARS AGO: Headed to Hawaii

FIVE YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

SIX YEARS AGO:  Hidden Treasure

SEVEN YEARS AGO: Avocado Three Ways

 

IN MY KITCHEN: AUGUST 2016

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Following the footsteps of Celia (Fig Jam and Lime Cordial) who started this party now hosted by our friend Maureen (The Orgasmic Chef), I invite you for a small virtual tour of our kitchen. Maureen is taking a small break to recover from surgery, I know everyone is looking forward to having her back to the blogosphere next month. A warm hug going her way….

In our kitchen…

macadamias

Well, this was in our kitchen a while ago, it’s gone. When we were in Hawaii we grabbed a bag and were hopelessly hooked.  It is basically impossible to eat just eight. I am not too surprised that amazon has several kinds for sale, although it’s hard to justify the price they ask for it. Take a look with a click here.

In our kitchen…

FirstTomato

The first tomato produced in our garden!  Can you see how juicy it was?  We enjoyed it in full mindful eating mode, as it deserved…

In our kitchen…

noketchup

You might remember I used another type of Not Ketchup in my last post, the Cherry Chipotle. This one, Tangerine Hatch Chile is my favorite. Love it, love it, love it!  I used it in turkey miniloaves, I smeared it on top of hamburgers, grilled pork tenderloin, it’s a fantastic product.  Very low in carbs, just the right amount of spice. Go visit Erika’s blog to see all the different types she came up with.

In our kitchen….

tortillas
We got this tip from our friend Virginia. Instead of buying tortillas from the grocery store, she goes to a Mexican restaurant in town to grab bags of this brand.  The difference in quality is amazing indeed!  If you happen to find this brand where you live, give it a try. Intense corn flavor, perfect texture.  Unless you are going to make them from scratch, you cannot find a better option.  We buy two or three bags at a time, they also freeze pretty well.

In our kitchen….

scissors

A new pair of scissors.  I finally got tired of struggling with scissors that refuse to cut through plastic bags, or are too flimsy. These work great and look pretty good too.  I’m a happy camper!

In our kitchen….

bowl

A new bowl… I got mesmerized by its color and shape. It was on sale at Marshalls, and I could not resist bringing it home.

In our kitchen….

verjus

A new ingredient to play with. I’ve flirted with Verjus for years, but finally reading a post by my friend Elaine over at foodbod, I caved in and got some. Stay tuned for my adventures with it… Buck seems quite intrigued… Is that something I would like?

In our kitchen…

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Roasted beets, made in our toaster oven early on a Saturday morning…  since Phil doesn’t care for beets that much, they were mine, all mine…   This batch lasted for several days, and I enjoyed over salads, mixed with a stir-fry of ground chicken, they add a tone of sweetness with their earthy flavor.  Love them!

In our kitchen….

Starter

Dan, my sourdough starter, got over-enthusiastic and wanted to take over the countertop!  I guess warmer temperatures will do that.  I put it to good use, there will be a post very soon about a certain sourdough bread… Stay tuned.

In our kitchen…

MisoEggplant

A work in progress… Eggplant cooked sous-vide and then finished with a miso-sesame glaze.  I need to perfect the recipe, it has potential, but my first two attempts ended with eggplant a bit too mushy for my taste. However, the sous-vide definitely gets rid of any bitter taste without the need to salt the eggplant.

In our kitchen….

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Different types of yogurt from Fage called Crossovers. They join unexpected flavors and are quite delicious. My favorite is the carrot-ginger with roasted pistachios.  I think these ingredients would go very well together in a salad…  Or once the weather cools… a warming soup. But, it goes without saying I am in no hurry to make soup. No hurry at all.

In our kitchen…

UncleVal

A bottle of Uncle Val’s Botanical Gin. The bartender at the golf club in our town made a Dry Martini for us using it and it is surprisingly floral. Totally different from any gin we’ve ever tried. Phil likes it more than I do, but if you are into mixed drinks, give it a try.

In our kitchen…

Herme

I blame it on our friend Gary, who “twisted my arm” to get this book. He said I needed it. Well, it is pretty fantastic, although each recipe, to be made exactly like the master does it, would need ingredients to be special ordered. Just to give you one example, the simplest Vanilla macaron shell requires not one, not two, but three different vanilla beans… Oh, the humanity! Still, it’s a masterpiece of a book, and I’m glad I did not resist.

In our kitchen…
Something that happens more times than I care to admit….

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Reprinted with permission from Abby Has Issues…  she does such great work! I follow her blog and Facebook page, and was thrilled when she gave me permission to share one of her cartoons.  The story of my life, honest!

And because life is not just about cooking, I shall talk lipstick! I don’t usually wear make-up, but I do love  a little lipstick.  The Cover Girl’s Oh Sugar line is amazing: shiny, smooth, feels great on the lips, and on top of it, they are very affordable. Our grocery store carries every single color available. After grabbing some avocados, tomatoes, I stopped by Cover Girl and grabbed Jelly and Punch. Is that cool or what?

lipsticks

 

I hope you enjoyed this little tour around our kitchen…  The pups are quite anxious to say hi to all of you, but first I want to share some bits of our past. 

 

Chief’s Stories

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Phil is a pretty good dog trainer. Back in Oklahoma when we had the sweetest dalmatian ever, Pits, he trained him to balance a treat on the nose. Pits would be static, waiting for the command “OK,” when he would flip the treat high up in the air and grab it.  Chief never had the patience for it, he could maybe hold it for one second but that was it.  Anyway, one day Phil is making Pits do his balancing trick, he placed the treat, held his hand up and kept saying… wait…. wait….. wait….  Just as he was going to give the OK command, Chief dashed running like a maniac, jumped up, grabbed the treat off of Pits nose, and ran away with it!  It was THE funniest thing ever, and I’ve always regretted we could not catch it on video. It would have gone viral, I know that for a fact…    Chief was really one of a kind…. We miss  him.

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Hello!  My name is Buck, and I believe this sofa is the best spot in the house, although you will not find me here when Dad is around… He starts waving his hands and acting all steamed up. Borderline irrational, if you ask me.

 

ThePrince

Truth is, my poise and class are evident no matter where I am resting my handsome body.

 

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Hello! My name is Oscar and evidently I know how to make the best spot in the house even better.

With my long legs, I am the only one who can see all the goodies Mom and Dad are enjoying for dinner.

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But, of course, we all know Oscar has his idiosyncrasies…

ricecrackernonoI thought I made it clear I do not care for rice crackers!

Buck has his issues too. His favorite time to play in mud is right after getting a bath. Frustrating, to say the least. One of the reasons why his Mom’s hair gets more gray with each passing week can be seen in the short video below.

 

Well, that all for now, folks…
We hope you are enjoying this beautiful season!
See you next time…

 

ONE YEAR AGO: Ka’Kat, a Middle Easter Snack Bread

TWO YEARS AGO: Spinach and Chickpea Curry

THREE YEARS AGO: Sautéed Zucchini with Sun-dried Tomatoes and Basil

FOUR YEARS AGO: Orzo with Heirloom Tomato Relish

FIVE YEARS AGO:  Headed to Brazil!

SIX YEARS AGO: The Rhubarb Brouhaha: Revelation Compote

SEVEN YEARS AGO: Love me tender…